Mame bāgā (豆バーガー)

Steps

1. 

   Step 1: Slice the onion into thin strips, sauté it in butter until light brown, then let it cool. Set aside a few soy beans for garnish. Mash the remaining beans into a puree, season with salt and pepper.

2. 

   Step 2: Beat the egg, add one‑third of it to the bean puree and mix well, then gradually pour in the remaining egg. Stir in the flour, add the blanched onion and mix thoroughly – this forms the binburger batter.

3. 

   Step 3: Divide the mixture into 8 equal portions, shape them into patties about 1 cm thick. Decorate each with the reserved soy beans, arranging them into a face.

4. 

   Step 4: Peel the lotus root and slice it into pieces about 7 mm thick. Peel the daikon radish, grate it coarsely, and squeeze out excess moisture. Juice the lemon, add soy sauce and sugar, and stir – the lemon‑soy sauce is ready.

5. 

   Step 5: Heat a skillet, add vegetable oil, then add the shimeji mushrooms, shiitake mushrooms, lotus root, and daikon. Cover with a lid and cook over low heat for 1 minute, then cover again and cook for another minute.

6. 

   Step 6: Transfer the cooked vegetables to a plate, wipe the skillet with a paper towel, and re‑oil it with vegetable oil. Place the 8 patties, decorated side down, in the skillet and fry until light brown. Flip and fry for a few more minutes over low heat.

7. 

   Step 7: Arrange two binburgers on a plate, slightly overlapping, with the fried vegetables beside them. Top one binburger with grated daikon and drizzle the lemon‑soy sauce over it just before serving.